Learn how to mix up this one basic cookie dough and bake 4 different types of cookies from an endless list of possibilities!   This shortbread base comes together with 5 ingredients and then you can be creative with the varieties you make from it.  It is eggless and can be made vegan by using your favorite vegan butter.

One Basic Cookie Dough Variation Ideas:

Pictured:

1. Simple Iced Cookie
2. Linzer 
3. Chocolate Sandwich (ganache, Nutella, hot fudge)
4. Pecan Chocolate Chip 

Alternate Ideas:

• Chocolate Dipped Stars 
• Mix-In Ideas
  • Lemon: Add tbsp lemon zest & a lemon glaze 
  • Cranberry White Chocolate Chip: add about a 1/2 cup mix of mini white chocolate chips & dried cranberries 
  • Chocolate Cherry: add about 1/2 cup dried cherries & mini chocolate chips 
  • Chocolate Peppermint: add about 1/2 cup mix of mini chocolate chips & crushed up peppermints 
• Thumbprints

 

How to Make the One Basic Cookie Dough

One Basic Cookie Dough Ingredients:

• 12 ounces (3 sticks) Unsalted Butter (Earth Balance Dairy Free works)
• 1 cup Granulated Sugar 
• 1 tsp Vanilla 
• 3 ½ cups Flour 
• ¼ tsp Salt 

One Basic Cookie Dough Directions:

1. Sift Flour and salt into a medium bowl.
2. In a stand mixer cream butter and sugar on medium, until light and fluffy (about 3 minutes). 
3. Add in the vanilla and mix until incorporated.
4. Add in flour and salt mixture on low in 3 small additions. Let the flour incorporate before adding each addition.  
5. Divide the dough into quarters to make 4 different cookies or half if you only want to make 2 variations.

How to Make One Basic Cookie Dough Variations

All of the extra ingredients are written for 1/4 of the dough.  If you want to only make 2 variations double the extra ingredients.  If you want make a single variation multiple the extra ingredients by 4.

Iced Cookies

(1/4 batch makes 20-25 cookies depending on the size of the cutter)

Extra Ingredients:

• Favorite Cookie Icing
• Sprinkles / Decorations

Directions

1. Wrap in plastic wrap. Flatten into a disk. Let dough rest in the refrigerator for 1 hour (while it rests I make an add in variation).
2. Pre-heat oven to 350 and line baking sheets with parchment paper.   
3. Roll out the disk on a floured surface.  Sprinkle the dough with flour before rolling.  Roll out dough ( about ¼ of inch thick) and cut out desired shapes.  
4. Gather up the reserved dough scraps and gently press them into a disk.  Repeat the cutting and rolling process with the scraps.  
5. Bake cookies for 10-12 minutes (10 minutes if making mini cookies).  If your oven bakes unevenly make sure to rotate pan halfway through.  
6. Let cool entirely and have fun decorating.  

Linzer Cookies 

1/4 Batch makes about a dozen cookies

Extra Ingredients:

• 1/2 tsp cinnamon
• 2 tbsp chopped walnuts (very finely chopped) 
• Favorite Jam (I prefer raspberry or mixed berry)
• Powdered Sugar

Directions

1. Add your linzer dough portion back to the mixer, add in the cinnamon and chopped walnuts and mix until throughly combined.
2. Take the dough out and wrap dough in plastic wrap. Flatten into a disk. Let dough rest in the refrigerator for 1 hour (while it rests I make another variation).
3. Pre-heat the oven to 350 and line baking sheets with parchment paper.   
4. Roll the disk on a floured surface.  Sprinkle the dough with flour before rolling.  Roll out dough ( about 1/8 of an inch thick).  Then using about 2 inch cutters, cut out your desired shapes with your cookie cutters (half solid shapes, half with cut-out “windows”) and place them on the prepared baking sheet.  (I used a scalloped round and then a mini star for the middle (other options are a mini tree or candy cane….) Also you could cut other shapes such as a star or tree and cut a circle window out).  Click here for more image examples.  
5. Gather up the reserved dough scraps and gently press them into a disk.  Repeat the cutting and rolling process with the scraps.  
6. Bake cookies for 10-12 minutes (10 minutes if making mini cookies).  If your oven bakes unevenly make sure to rotate pan halfway through.  
7. Let cool entirely then transfer the cut-out window cookies back to the baking sheet.  Using a fine mesh strainer dust them with powdered sugar.  Then spread a dollop of jam on the inside of a solid cookie side and gently place a window cookie on top to form a little Linzer cookie sandwich.
8. Repeat with remaining cookies and enjoy!

Chocolate Filled Stars 

(or any shape!)

1/4 batch makes about a dozen cookies (depends on size of cutter)

Extra Ingredients:

• 1/2 cup Chocolate Filling – chocolate ganache (I don’t use coffee granules), hot fudge or Nutella 

Directions

1. Wrap dough in plastic wrap. Flatten into a disk. Let dough rest in the refrigerator for 1 hour (while it rests I make an add in variation).
2. Pre-heat oven to 350 and line baking sheets with parchment paper.  
3. Roll out the disk on a floured surface.  Sprinkle the dough with flour before rolling.  Roll out dough (about 1/8 of inch thick) and cut out desired shapes (I did stars, but you can do any holiday shape) and place on baking sheet.   
4. Bake cookies for 10-12 minutes (10 minutes if making mini cookies).  If your oven bakes unevenly make sure to rotate pan halfway through.  
5. Let cool entirely then spread a dollop of chocolate spread on the inside of a solid cookie side and gently place another cookie on top to form a little cookie sandwich.
6. Repeat with remaining cookies and enjoy!

Chocolate Chip Pecan Cookies (or any other mix in variety)

1/4 batch makes about a dozen cookies (depends on size)

Extra Ingredients:

• 1/2 cup mix of chopped pecans & mini chocolate chips (toasted the pecans will intensify the flavor but is not necessary)

Directions:

1. After the dough is divided into quarters place a quarter back into the mixer and add in your mix-ins (chopped pecans and mini chocolate chips) and mix until all combined.  
2. Option here to bake immediately OR save for later.  
   1. Bake Immediately:
      1. Preheat oven to 350 and line a baking sheet with parchment paper.
      2. Using a medium scoop or tablespoon portion into balls, place on baking sheet and flatten slightly.
      3. Bake for 10-12 minutes.  
   2. Save for later:
      1. Split dough in half.  Place each half onto a large piece of plastic wrap.  Use the plastic wrap to shape each dough half into a log.  Then wrap the logs in a second sheep of saran wrap.
      2. Refrigerate the dough for at least 2 hours or up to a week.  
      3. After the dough has chilled, preheat the oven to 350 and line a baking sheet with parchment paper.
      4. Unwrap the chilled dough and using a thin, sharp knife, cut the log into slices ¼ of an inch thick. (Option: Before you cut you can brush the log in an egg white and roll it in turbinado (raw) sugar. 
      5. Place the cookies on a baking sheet about 1 inch apart and bake for about 10-12 minutes.